KR20080102122A - The method for making aging meat using phellinus linteus and product thereof - Google Patents

Abstract

All kinds of meats which are ripened with the Phellinus yucatensis are provided to remove bad smell of meats and improve all kinds of the minerals and amino acid and reduce the cholesterol of the meat and help the prevention of adult chronic disease by the active ingredient of the phellinus yucatensis, fomes Fomentarius Kicrx, olive leaf and safflower seed. All kinds of meats which are ripened with the Phellinus yucatensis comprise the following steps of: a prepared step that dries the Phellinus yucatensis within the water content 5% and pulverizes the Phellinus yucatensis to 2 - 10 micrometer; a prepared step that dries the Fomes Fomentarius Kicrx within the water content 5% and pulverizes the Fomes Fomentarius Kicrx to 2 - 10 micrometer; a prepared step that dries the olive leaf within the water content 5% and pulverizes the olive leaf to 2 - 10 micrometer; a prepared step that dries the safflower seed within the water content 5% and pulverizes the safflower seed to 2 - 10 micrometer; a step for mixing the phellinus linteus powder: fomes Fomentarius Kicrx powder: olive leaf powder: the safflower seed powder to the weight ratio of 100 : 20 : 5 : 5; a step for mixing the mixed powder: sugar: the drinking water to 10 : 4 : 20 weight ratio; a step that ferments in 22deg.C - 35deg.C for 3 - 7 days after mixing the salt drawing 1 5% - 3% and deep sea water 100 : 10 - 100 : 1 as the weight ratio; a step that filters and cools to 5deg.C or 10deg.C by mixing the fermented material and the drinking water of 25deg.C - 28deg.C to 1 : 3 weight ratio; and a step that ripens the meat which is covered with the Phellinus yucatensis fermented material at a low-temperature of 0deg.C - 5deg.C for 3 - 48 hours.

Description

The method for making aging meat using Phellinus linteus and product etc.

The present invention relates to a method for producing various kinds of meat matured with mushrooms and products accordingly.

Pork (pork) is a meat (獸 肉類) also known as yukyeok (猪肉). The wild boar was raised as a livestock, but the place where it was eaten early was China. In Chinese cuisine, the name Lu is used to indicate pork. There are dozens of pigs in Korea, but they can be divided into white pig and black pig. White pigs are thick because they are fat and grow fast, while black pigs do not grow fast because of poor feed efficiency (빨리 料 效 率). It is said that pork is the most delicious after 3-4 days of catching. Originally, the color of meat is lighter pink than beef, and fat content is higher than beef, and fat is white and solid. Pork is tender and fat, so you can get a lot of calories because it is widely used in various dishes. However, there are many concerns about the parasites such as hookworms, so pork should be eaten raw and cooked thoroughly. However, if you cook too much, you will lose the taste of meat, so if you are grilling, first cook both sides with senbul, then lower the fire to cover the lid to cook. Korean pork dishes are seasoned with boiled and pressed meat, grilled or stir-fried, steamed with ribs or tribes, and boiled pork head to make pork head.

Pork parts are not classified in detail as beef, but are generally divided into shoulder, sirloin, pork belly, mill, and hind legs. The sirloin and the mill meat are top meat, the hind legs are raised, the flesh is middle meat, and the pork belly is meat. Like other meats, pork is high in protein and vitamin B1. Calories per 100g is 125kcal.

         Beef is a nutritious food containing high quality animal proteins and vitamins A, B1 and B2. Meat flexibility, color, and flavor vary depending on the age, sex, and part of the cow. Beef is said to be tender and the best of 4-5 year old cows raised as meat cattle, followed by beef cattle, young cattle, calves, and old cattle. It is a slightly orangeish, vivid red with a nice fleshy, white and sticky fat. The finer the fat is, the better the mouth feels and the harder it is when heated. The reason is that the protein protein of meat shrinks and hardens when heated rapidly, but because fat transmits heat slowly, it prevents rapid temperature rise of red meat. Cows are slaughtered and then cut into large pieces, which vary slightly from country to country. The delicious taste of beef is mainly inosinic acid, which occurs in large amounts during the maturation period, which is preserved for about 10 days at 4-5 days after slaughter. Aged meat can not be stored for a long time, so keep frozen at -20 or less. In addition, when beef is contacted with air, myoglobin, a red meat pigment, is oxidized to brown metomiobin, and fat is also oxidized and rancid.

      Duck meat is a high-quality protein source that supplies all the essential amino acids your body needs. Protein is an important component of the body. Growing children and pregnant women need high-quality protein, especially for middle-aged men who are frequently affected by the prevention of geriatric diseases such as stroke caused by consolidation of blood vessels and colds. It is a very important ingredient for the elderly.

The nutritional value of a protein depends on its digestibility and amino acids. When you eat 100g of duck breast and leg meat, you can eat 6 times more rice than rice and 1.4 times soybean.

In particular, duck meat contains high levels of lysine, which makes it easy to digest in the digestive tract of humans. It is not only valuable as a food supplement to our diet, but also supplies all the essential amino acids that are essential to the human body. Is a good source of protein. Duck meat is also a good source of energy for human activity due to its high fat content from a nutritional point of view. In particular, the fatty acids of duck meat have a high content of unsaturated fat, and the high content of unsaturated fat in duck meat means that even if a lot of duck meat is eaten, we do not have to worry about adult diseases such as arteriosclerosis and hypertension caused by the accumulation of fat in the body. It is the fact that it protects your health. In addition, linoleic acid and arachidonic acid among the unsaturated fats contained in duck meat lower the cholesterol content that is known to cause adult diseases. Eating a lot of duck meat also prevents adult diseases, thus protecting the health of modern people suffering from stress. Note is a treasure trove of nutrition. This modern nutritional identification of duck meat proves that duck meat has been good for circulatory diseases such as hypertension and arteriosclerosis. In particular, duck meat is a unique alkaline food in meat, which prevents acidification of the body, and is an excellent stamina food that maintains the beauty of women and protects the health of the elderly by providing anti-aging and vitality to the skin. Vitamins are essential nutrients that are indispensable in order to maintain normal functioning of the body, so it is important to be careful about vitamin intake because it can be destroyed and not synthesized in the body. However, 100g of duck meat contains 500IU of vitamins, so duck is also a good source of vitamins. Compared with chicken, the vitamin content of such duck meat is 3.35 times higher, especially vitamin C, vitamin B1, B2 content is high. This means that eating a lot of duck is a good source of nutrients to prevent endurance and concentration, to get rid of fatigue, and to prevent each disease and nephritis. Duck meat is also rich in minerals such as calcium, phosphorus, iron, and potassium, making it an important source of minerals. The amount of calories in 100g of duck is 337Kcal, which is much higher than 213Kcal of chicken, while the cholesterol content is 76mg, which is lower than 131mg of chicken.

     Chicken [chicken] is a meat (鳥 肉類) also known as chicken (鷄肉). Chickens were originally wild chickens, but began to grow in India around 1700 BC, and were initially sacred but gradually became edible with eggs. The history of eating chicken in Korea is estimated to be quite old, but it is not clear from when there is not much literature. However, according to the history of Goryeo, there was a record of prohibiting Pogye during Chungryewang, and in 1325 (12th year of King Chungsook), Geumnyeong was issued, saying, "From now on, chicken, pig, goose and duck And those who kill cattle or horses to condemn them are accused of suffering. ”It is said that chickens have been eaten since then. It can be seen that. In particular, Samgyetang (aka Gyesamtang) and Yeongggye Baeksuk are famous for their traditional summer foods using chicken. Chicken meat is lighter than meat, has a light taste and flavor, is easy to cook, and has high nutritional value. Chicken contains more protein than beef, which is 20.7 g of 100 g, 4.8 g of fat, and calories of 126 kcal, especially vitamin B2. In addition, it contains 4 mg of calcium, 302 mg of phosphorus, Vitamin A 40 I.U., 0.09 mg of vitamin B1, and 0.15 mg of vitamin B2. In addition, chicken is delicious because it has glutamic acid, and it contains various amino acids and nucleic acid flavors, giving it a strong and fresh taste. Commonly used to catch chicken immediately, but after about a day of matured tastes better and tender meat is better to choose frozen. However, it is best to catch and use Chinese food immediately. 150-160 days after birth is called broilers (broilers) is used a lot for meat. There are differences in taste depending on differences between young chickens, eggs of old chickens, broiler chickens, broilers, and yongyong species. In the United States 8 to 14 weeks old, weight 2.5 points (1.3 kg) or less in broiler, 14 to 20 weeks 2.5-3.5 points (1.13-1.59 kg) of more than 3.5 points to be eaten as fryer, roast more than Young chickens are called roasters. The flesh from the wings to the chest is white and the fat is refreshing. It is used for frying, steaming, and porridge. The thigh meat is red and rich in fat, so it is suitable for roast or cutlet.

    Mutton is a lamb of a year and seven months old and younger than it is called lamb. Sheep have been reared in the past before they were similar, but in Korea, they were known to have been reared since Baekje. Recently, they are used for the production of hair, but not for meat production. Lamb is a soft fiber, so it is used as a substitute for pork, but it has a peculiar smell. Ginger, garlic, green onions, black pepper, curry powder, wine, etc. are used to remove the smell. You can boil it with boiling water once. Mutton dishes include Genghis Khan, BBQ, Bulgogi and Stew. In addition, since the adhesive strength is strong, it is widely used as a binder of ham and sausage. Choose a white, meaty, glossy, and moderately fat blend.

    Woody mud mushrooms are classified taxonomically from Basidiomycotina, Aphyllophorales, and Hynochachaetaceae.

A mushroom belonging to the genus Phellinus Quel. Em. Imaz.

All. The situation is a mushroom that grows in the trunks of apple, mulberry, and oak trees in the Chinese Medicine Dictionary (中藥 大 辭典, 上海 科學 技術), and the names of tinnitus, Sangsin, Hogoan, etc. Have In addition, there is a difference in

It is recorded in the port of Morus alba L. (桑皮 本), and the Ishijin of Myongdae is located in the main herbaceous wood. It is classified into the terms of (상), 유 (유), ivory (상), 신 (및)) and the situation (桑 黄), and in the Dongbobom (감).桑 耳), the situation (桑 黃) is classified as. Wood muds are Phellinus linteus (Berk. Et Curt) Aoshima, P. igniarius (L. exFr.) Quel, P. yucatensis (Murr.) Imazek, Fomes yucatensis Murrill., Phropolyporus yucatensis Murr. Although it is named in various ways, etc., Phellinus igniarius (Lex Fr.) Quel, which grows in broadleaf trees such as ancestors, sheep, and two people, is widely interpreted. Wood mud mushroom, which is the scientific name of the situation mushroom and is a true situation, grows only in the mulberry tree, unlike the horse mud mushroom. The scientific name is Phellinus linteus (Berk. Et Curt) Aoshima (原色 日本 菌類 圓 鑑) , 1975). Woody mud mushrooms grow on the stump of the mulberry tree, and their shape is initially called yellow mud lumps. . The upper part of the tongue-like shape is slightly different depending on the variety of the situation, but it may be mud-like or blackish like the skin of persimmon. The pharmacological action of woody mud mushrooms is known to enhance immune function when chemotherapy is performed after resection of liver cancer including gastric cancer, esophageal cancer, duodenal cancer, colon cancer, and rectal cancers of the digestive system. It also activates and detoxifies uterine and bleeding, dysmenorrhea, intestinal bleeding, intestinal and gastrointestinal functions. Ikegawa et al. (Gann, 59, 155, 1968) reported that woody mud mushrooms had higher tumor inhibition rates than cloud mushrooms (Coriolus versicolor) and shiitake mushrooms (Lent inusedodes), and Protein Nucleic acid Enzyme, 21, 426, 1976) reported an anticancer activity of 96.7%. Chung et al. (Journal of Pharmaceutical Sciences, 38, 158, 1994) reported that the protein polysaccharide of mycelium effectively suppressed Sarcoma 180 ascites and solid cancer, and Kim et al. (Arch, Pharm. Res., 17, 337, 1994). As a result of analyzing polysaccharides having antitumor activity, it was reported that glucose is mainly composed of glucose, and in addition to galactose, mannose, and arabinose. In addition, Gong et al. (Journal of Pharmacognosy, 22, 233, 1991) showed that the hydrothermal extract of woody mud (situation) mushroom mycelium acts on NK cell function and enhances the host's nonspecific immunity. Reported safety at more than 1,500 mg / kg.

Horseshoe mushroom is a fungus of the genus Fungus fungi, scientific name is Fomes fomentarius, classification is hole fungus and horseshoe fungus, distribution area is Northern Hemisphere, habitat is hardwood or tree of hardwood, size is 10 ~ 20, diameter 20 50. It occurs in hardwoods or green trees of hardwoods such as birch, beech and maple, and grows for many years. Mushroom caps are semicircular to bell-shaped or horseshoe-shaped. The shade is 10-20, and the diameter is 20-50, but some small species are only 3-5. The surface is grey, thick, covered with hard crusts, grayish brown or dark brown wavy or severely grooved horizontally. The shade is dull and yellowish brown. The epidermis is tan and looks like sturdy fur. The lower side is grey-white, the stem hole is several layers, and there are small holes of dense gray or play yellow. Spores are oval, white-patterned, 16--18 cm in size. A mushroom that causes wood to rot in white. In general, when the skin is hard and used for edible or medicinal use, it is chopped and used in the form of tea, and it is medicinal for liver cirrhosis, fever, eye disease, abdominal pain, cold, constipation, pulmonary tuberculosis, childhood carcinoma, esophageal cancer, stomach cancer, and uterine cancer. It has antipyretic and diuretic effects, and there are records that Hippocrates also used this mushroom to moisten wounds. The taste is slightly bitter and flat. Found in ruins 8000 BC, it is now known as one of the oldest mushrooms and widely distributed in the temperate north of the northern hemisphere. On the Korean peninsula, it grows wildly on the coastal waters of the Dodo Sea National Park, Doosan, Bangtaesan, Jirisan, Mt. Halla, Baekdusan, and Gangwon-do.

      Olive is an evergreen tree of the dicotyledon plywood genus Gentian ash. Its scientific name is Olea europaea, it is ash tree, origin is Turkey, and its distribution area is Italy, Spain, Greece, France, USA, and its size is 5 ~ 10m. The oil from the pulp is called olive oil and it has many uses. Eat the fruit itself. It is 5-10m high and has many branches. The leaves are opposite and long oval, with flat edges and dense scaly white hairs on the back. The flower is yellowish white and blooms in late spring with a scent. Corolla divided into 4, spread horizontally, 2 surgery, 1 pistil. Fruits are nucleus (核果), oval, ripe in purple black. Turkey was native to cultivation since 3000 BC and spread early on the Mediterranean coast. The main producers are Italy, Spain, Greece, France and the United States. The oil squeezed from the flesh is called olive oil, and its uses are very many. Eat the fruit itself. In the Old Testament book of Genesis, the dove returned in the evening, holding a olive leaf in its beak. Noah knew that the water had diminished (Genesis 8:11), on which the olive leaf is a symbol of peace and security.

      Safflower is a biennial plant of the dicotyledon plant Lantern Asteraceae, also known as hongram (홍), safflower (, 花), dianthus, and safflower. Early morning dew, picked flowers and dried flowers called safflower, used in women's diseases, pain, abdominal pain. It is good for the prevention and treatment of atherosclerosis caused by excess cholesterol. It is grown in Korea, India, China, Egypt, Southern Europe, North America and Australia. The scientific name is Carthamus tinctorius, the classification is chrysanthemum, the distribution area is Korea, India, China, Egypt, Southern Europe, North America, Australia, and the size is about 1m. Leaves alternate, serrated tip like thorns. Flowers bloom in July-August, reddish yellow, hanging on the ends of branches. Also called hongram (紅藍), safflower (紅花), flower, safflower. It is about 1m high. The leaves are alternate, broad lanceolate, and the serrated tip looks like thorns. Flowers bloom in July-August and look like thistles, but they are reddish yellow and hang on the ends of branches. The gun is wrapped in leafy caps and spines at the edges. Fruit is achene, 6mm long, glossy, with short tube. Seeds are white. When it gets wet in the early morning dew, flowers are picked and dried, called safflower, and used in women's diseases, pain, and stomach ache. Put safflower in water to dissolve the yellow pigment, wash it well in water and soak it in lye. Here, candles were added and precipitated, which was used as a rolled paper, and cloth and paper were also dyed. It is also dyed with cloth wrapped in Egyptian mummies. Honghwamuk (紅花 墨) is made from squeezed oil with fruits and kerosene and edible oil. Seed oils contain a lot of linolic acid, which is good for the prevention and treatment of atherosclerosis caused by excess cholesterol.

      Meat is a high-quality food that contains many nutrients and is the food of the world. However, meat has a peculiar smell and development of a source to compensate for this is being done. In particular, the excessive intake of meat, cholesterol contained in the meat is causing a variety of adult diseases has become a problem for the health of modern people.

 Due to the FTA agreement, a huge amount of meat is imported due to the opening of agricultural products. Meat is a high protein food, but cholesterol is also high, causing a variety of adult diseases. In addition, various meats have a lot of peculiar odors, so many have been developed to reduce them, but reducing the odors has the disadvantage of tasteless drying. The present invention is to completely eliminate the odor of meat, to improve the inherent taste of meat, to improve meat quality and to lower high cholesterol.

 The present invention relates to a method for producing various kinds of meats ripened with mushrooms and to a product according thereto, comprising: (a) preparing the mushrooms by drying them within 5% of water content and grinding them to 2 to 10 micrometers; (b) preparing the horseshoe mushrooms by drying them within 5% of water content and grinding them to 2 micrometers to 10 micrometers; (c) preparing the olive leaf by drying it to within 5% of moisture content and grinding it to 2 to 10 micrometers; (d) preparing safflower seeds by drying to within 5% of moisture content and crushing them to 2 to 10 micrometers; (e) mixing the above situation mushroom powder: horseshoe mushroom powder: olive leaf powder: safflower seed powder in a weight ratio of 100: 20: 5: 5; (f) mixing the mixed powder: sugar: drinking water in a ratio of 10: 4: 20 by weight; (g) mixing the mixed materials: salinity 1.5% to 3% deep sea water in a weight ratio of 100: 1 to 100: 10 to ferment for 3-7 days at 22 ℃ to 35 ℃; (h) the fermented material of the above: mixing the drinking water of 25 ℃ to 28 ℃ in a 1: 3 weight ratio by filtration and cooling to 5 ℃ to 10 ℃ to prepare; (i) cutting the meat to a thickness of 10 mm to 30 mm to prepare a sheath; (j) applying the above-mentioned situation mushroom fermentation of the meat to step (e) and then aged for 3 to 48 hours in a low temperature ripening of 0 ℃ to 5 ℃: prepared as.

 Various kinds of meats matured with the situation mushrooms prepared according to the production method of the present invention have no meaty and odorous smells unique to meat, and the meat is soft, juicy, and taste is remarkably improved. In addition, as an active ingredient of situation mushrooms, horseshoe mushrooms, olive leaves, safflower seeds, various minerals and amino acids are improved, and cholesterol of meat is lowered, which helps to prevent adult diseases caused by meat intake, which may help national health. In particular, the FTA will reprocess various meats imported through the opening of agricultural and fishery products, and export them back to contribute to the national economy.

In order to achieve the above technical problem, the present invention relates to a method for producing various kinds of meats matured with situation mushrooms and products according to the above, and (a) to 2 to 10 micrometers by drying the state mushrooms within 5% of water content. Preparing by grinding; (b) preparing the horseshoe mushrooms by drying them within 5% of water content and grinding them to 2 micrometers to 10 micrometers; (c) preparing the olive leaf by drying it to within 5% of moisture content and grinding it to 2 to 10 micrometers; (d) preparing safflower seeds by drying to within 5% of moisture content and crushing them to 2 to 10 micrometers; (e) mixing the above situation mushroom powder: horseshoe mushroom powder: olive leaf powder: safflower seed powder in a weight ratio of 100: 20: 5: 5; (f) mixing the mixed powder: sugar: drinking water in a ratio of 10: 4: 20 by weight; (g) mixing the mixed materials: salinity 1.5% to 3% deep sea water in a weight ratio of 100: 1 to 100: 10 to ferment for 3-7 days at 22 ℃ to 35 ℃; (h) the fermented material of the above: mixing the drinking water of 25 ℃ to 28 ℃ in a 1: 3 weight ratio by filtration and cooling to 5 ℃ to 10 ℃ to prepare; (i) cutting the meat to a thickness of 10 mm to 30 mm to prepare a sheath; (j) applying the fermented mushrooms of the situation mushroom to step (e) and then aged for 3 hours to 48 hours at low temperature aging of 0 ℃ to 5 ℃: of various meats matured with the situation mushroom It provides a manufacturing method.

 Various kinds of meats matured with the situation mushrooms prepared according to the production method of the present invention have no meaty and odorous smells unique to meat, and the meat is soft, juicy, and taste is remarkably improved. In addition, as an active ingredient of the situation mushroom, various minerals and amino acids are improved, and the cholesterol of meat is lowered, thereby helping to prevent adult diseases caused by meat intake, which may help national health.

      Hereinafter, the present invention will be described in detail with reference to Examples. However, embodiments according to the present invention may be modified in many different forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. The meat used in the Examples and Comparative Examples was a pork belly of 300 years old, which is a period of deterioration in taste, juice, and quality, and the sensory experiments were carried out by aging pork pork belly of Example and Comparative Example for 24 hours in the same aging room. ..

Example

    Prepared by preparing the pork belly pork 10kg by the above manufacturing method.

Comparative example

    10kg raw pork belly was prepared.

   Pork pork belly according to Examples and Comparative Examples was evaluated by the following method for the taste, smell, juicy, meat quality. Thirty males and females in their 30s and 40s were tried to taste pork in the Examples and Comparative Examples, and then evaluated for their satisfaction with taste and quality, and palatability test was conducted using five points of taste, flavor, meat quality, juicy and overall taste. We evaluated the sensory test items (very bad: 1 point, a little bad: 2 points, normal: 3 points, a little good: 4 points, very good: 5 points) and the average scores are shown in Table 1-Table 2. .

<When grilled pork belly in a frying pan> division flavor Flavor Flesh Juicy Overall preference Example 4.8 5 4.8 4.7 4.9 Comparative example 2.4 1.8 1.7 2.0 2.1

<When boiled pork belly is boiled in drinking water for 30 minutes> division flavor Flavor Flesh Juicy Overall preference Example 4.7 4.9 4.8 4.9 4.9 Comparative example 2.3 1.7 2.1 2.3 2.2

 <Component Analysis Table of Pork Belly Pork> division Per 100g Cholesterol (mg) Lipid (g) Total Fatty Acid (g) Saturated fatty acid (g) Unsaturated fatty acid Monounsaturated (g) Polyunsaturated (g) Example 49.02 33.67 32.42 15.22 12.75 4.45 Comparative example 71.5 39.2 38.08 18.54 15.21 4.33

Referring to Table 1 and Table 2, the pork pork belly produced according to the production method of the present invention can be seen that the taste, flavor, meat quality, juicy, overall preference is significantly improved than the pork pork belly of the comparative example. Referring to Table 3, it can be seen that the pork and pork belly of the Example have significantly reduced fat and cholesterol than the pork belly of the comparative example.

Claims (2)

(a) preparing a pulverized mushroom with a moisture content of less than 5% and grinding it to 2 micrometers to 10 micrometers; (b) preparing the horseshoe mushrooms by drying them within 5% of water content and grinding them to 2 micrometers to 10 micrometers; (c) preparing the olive leaf by drying it to within 5% of moisture content and grinding it to 2 to 10 micrometers; (d) preparing safflower seeds by drying to within 5% of moisture content and crushing them to 2 to 10 micrometers; (e) mixing the above situation mushroom powder: horseshoe mushroom powder: olive leaf powder: safflower seed powder in a weight ratio of 100: 20: 5: 5; (f) mixing the mixed powder: sugar: drinking water in a ratio of 10: 4: 20 by weight; (g) mixing the mixed materials: salinity 1.5% to 3% deep sea water in a weight ratio of 100: 1 to 100: 10 to ferment for 3-7 days at 22 ℃ to 35 ℃; (h) the fermented material of the above: mixing the drinking water of 25 ℃ to 28 ℃ in a 1: 3 weight ratio by filtration and cooling to 5 ℃ to 10 ℃ to prepare; (i) cutting the meat to a thickness of 10 mm to 30 mm to prepare a sheath; (j) applying the fermented mushrooms of the situation of the step (e) to the meat and then aging for 3 to 48 hours in a low temperature aging of 0 ℃ to 5 ℃: as a situation mushroom characterized in that it comprises a Method of manufacturing various kinds of meat. (a) preparing a pulverized mushroom with a moisture content of less than 5% and grinding it to 2 micrometers to 10 micrometers; (b) preparing the horseshoe mushrooms by drying them within 5% of water content and grinding them to 2 micrometers to 10 micrometers; (c) preparing the olive leaf by drying it to within 5% of moisture content and grinding it to 2 to 10 micrometers; (d) preparing safflower seeds by drying to within 5% of moisture content and crushing them to 2 to 10 micrometers; (e) mixing the above situation mushroom powder: horseshoe mushroom powder: olive leaf powder: safflower seed powder in a weight ratio of 100: 20: 5: 5; (f) mixing the mixed powder: sugar: drinking water in a ratio of 10: 4: 20 by weight; (g) mixing the mixed materials: salinity 1.5% to 3% deep sea water in a weight ratio of 100: 1 to 100: 10 to ferment for 3-7 days at 22 ℃ to 35 ℃; (h) the fermented material of the above: mixing the drinking water of 25 ℃ to 28 ℃ in a 1: 3 weight ratio by filtration and cooling to 5 ℃ to 10 ℃ to prepare; (i) mixing soy sauce: drinking water at a ratio of 5: 1, boiling for 1 hour to 1 hour 30 minutes, and then cooling to 15 to 18; (j) grinding onion: leek: garlic: ginger and preparing by mixing at a weight ratio of 10: 6: 3: 3: 3; (k) the above-mentioned mushroom mushroom fermentation of step (h): soy water of step (i): the onion mixture of step (j) by mixing in a weight ratio of 1: 10: 2 to 4: 10: 2 ribs Preparing a aging source; (l) cutting the ribs of beef, pork, and sheep by about 5-15 cm and cutting the flesh from side to side to put a small sheath; (m) the rib aging source of step (k): the beef, pig, sheep ribs of step (i) in a weight ratio of 1: 1 to 1: 2 by mixing in a aging room of 5 ℃ to 10 ℃ Method for producing a variety of rib meat matured with a situation mushroom, characterized in that it comprises the step of aging for 5 hours to 24 hours.